date:Oct 16, 2013
Agriculture, Food and Natural Resources, and Andrew Clarke, associate professor of food science, recently completed the first test on a citrus meatball recipe. The test consisted of three batches of meatballs, with varying percentages of the meat substituted with citrus powder, to see how much of the sweet and tangy powder could be added without adversely affecting the meatballs' texture and cooking characteristics. The test used 1 percent, 5 percent and 10 percent increments.
Gedikoglu disco